Contributions on the Sensorial, Physico-Chemical and Nutritional Characterization of Meat in Flemish Giant Rabbit Breed

Frunza, Gabriela; Simeanu, Daniel; Pop, Ioan Mircea; Boisteanu, Paul Corneliu; Stefan, Marcela

Gabriela Frunza, Daniel Simeanu, Ioan Mircea Pop, Paul Corneliu Boisteanu, Marcela Stefan

Contributions on the Sensorial, Physico-Chemical and Nutritional Characterization of Meat in Flemish Giant Rabbit Breed

Abstract:

The purpose of this study was to investigate the sensorial, physico-chemical and nutritional traits of the meat in Flemish Giant rabbit breed. The biological material comprised 75 rabbits (25 males and 50 females), slaughtered at the age of 11 months, at an average carcass weight of 11.5 kg. Samples of the following muscle groups were taken: Longissimus dorsi (LD), Triceps brachii (TB) and Semimembranosus (SM) and were kept at 2 °C. Two hundred and twenty-five samples were analyzed to assess the physico-chemical peculiarities (pH measurements at 24- and 48 h post-slaughter; water, proteins, lipids, fatty acids and crude ash assessments). Another 225 samples (75 for each muscle group) were used as well to investigate the sensorial properties. The results issued from sensorial analysis were close as score among the three muscle groups studied. The pH value was higher in TB muscles. LD muscles from males had the highest protein content (21.70%), TB muscles of females had the highest proportion of lipids (2.65%), while the fatty acid content was higher in females for all analyzed muscles. Except for muscular content in some fatty acids, variance analysis highlighted not significant differences between genders for the studied characters.

Keywords:
rabbit meat; fatty acids; proteins; lipids

Issue: 2019, Volume 70, Issue 2

Pages: 512-517

Publication date: 2019/3/15

https://doi.org/10.37358/RC.19.2.6946

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This article is published under the Creative Commons Attribution 4.0 International License

Citation Styles

Cite this article as:
FRUNZA, G., SIMEANU, D., POP, I.M., BOISTEANU, P.C., STEFAN, M., Contributions on the Sensorial, Physico-Chemical and Nutritional Characterization of Meat in Flemish Giant Rabbit Breed, Rev. Chim., 70(2), 2019, 512-517.

Vancouver
Frunza G, Simeanu D, Pop IM, Boisteanu PC, Stefan M. Contributions on the Sensorial, Physico-Chemical and Nutritional Characterization of Meat in Flemish Giant Rabbit Breed. Rev. Chim.[internet]. 2019 Feb;70(2):512-517. Available from: https://doi.org/10.37358/RC.19.2.6946

APA 6th edition
Frunza, G., Simeanu, D., Pop, I.M., Boisteanu, P.C. & Stefan, M. (2019). Contributions on the Sensorial, Physico-Chemical and Nutritional Characterization of Meat in Flemish Giant Rabbit Breed. Revista de Chimie, 70(2), 512-517. https://doi.org/10.37358/RC.19.2.6946

Harvard
Frunza, G., Simeanu, D., Pop, I.M., Boisteanu, P.C., Stefan, M. (2019). 'Contributions on the Sensorial, Physico-Chemical and Nutritional Characterization of Meat in Flemish Giant Rabbit Breed', Revista de Chimie, 70(2), pp. 512-517. https://doi.org/10.37358/RC.19.2.6946

IEEE
G. Frunza, D. Simeanu, I.M. Pop, P.C. Boisteanu, M. Stefan, "Contributions on the Sensorial, Physico-Chemical and Nutritional Characterization of Meat in Flemish Giant Rabbit Breed". Revista de Chimie, vol. 70, no. 2, pp. 512-517, 2019. [online]. https://doi.org/10.37358/RC.19.2.6946

Text
Gabriela Frunza, Daniel Simeanu, Ioan Mircea Pop, Paul Corneliu Boisteanu, Marcela Stefan,
Contributions on the Sensorial, Physico-Chemical and Nutritional Characterization of Meat in Flemish Giant Rabbit Breed,
Revista de Chimie,
Volume 70, Issue 2,
2019,
Pages 512-517,
ISSN 2668-8212,
https://doi.org/10.37358/RC.19.2.6946.
(https://revistadechimie.ro/Articles.asp?ID=6946)
Keywords: rabbit meat; fatty acids; proteins; lipids

RIS
TY - JOUR
T1 - Contributions on the Sensorial, Physico-Chemical and Nutritional Characterization of Meat in Flemish Giant Rabbit Breed
A1 - Frunza, Gabriela
A2 - Simeanu, Daniel
A3 - Pop, Ioan Mircea
A4 - Boisteanu, Paul Corneliu
A5 - Stefan, Marcela
JF - Revista de Chimie
JO - Rev. Chim.
PB - Revista de Chimie SRL
SN - 2668-8212
Y1 - 2019
VL - 70
IS - 2
SP - 512
EP - 517
UR - https://doi.org/10.37358/RC.19.2.6946
KW - rabbit meat
KW - fatty acids
KW - proteins
KW - lipids
ER -

BibTex
@article{RevCh2019P512,
author = {Frunza Gabriela and Simeanu Daniel and Pop Ioan Mircea and Boisteanu Paul Corneliu and Stefan Marcela},
title = {Contributions on the Sensorial, Physico-Chemical and Nutritional Characterization of Meat in Flemish Giant Rabbit Breed},
journal = {Revista de Chimie},
volume = {70},
number = {2},
pages = {512-517},
year = {2019},
issn = {2668-8212},
doi = {https://doi.org/10.37358/RC.19.2.6946},
url = {https://revistadechimie.ro/Articles.asp?ID=6946}
}

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